Shrimp Curry with Spinach & Rice
Very easy
Camille U.
Camille U.

Shrimp Curry with Spinach & Rice

Prep Time

5 minutes
Prep time

Cooking

18 minutes
Cook time

Calories

528 cal.
Per serving

Ingredients for 1

White rice (long grain)

1/3 cup

White rice (long grain)

Cooked shrimp

3 oz

Cooked shrimp

Spinach (fresh)

1 handful

Spinach (fresh)

Yellow onion

1/4

Yellow onion

Coconut milk

1/4 cup

Coconut milk

Crushed tomatoes

1/4 cup

Crushed tomatoes

Curry powder

1/2 tsp

Curry powder

Vegetable bouillon (cube)

1/4

Vegetable bouillon (cube)

Utensils

Stovetop, Pot (small), Knife

recipe

  • Step 1
    If necessary, defrost then peel the shrimp. Cook the rice according to package directions & set aside when it's ready.
  • Step 2
    Meanwhile, dissolve the stock cube in 1/4 cup hot water per serving.
  • Step 3
    Peel & dice the onions.
  • Step 4
    Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions & cook for 3-4 min, stirring often, until softened. Season with salt, add the curry powder & cook for another 1-2 min.
  • Step 5
    Add the crushed tomatoes & a pinch of salt. Cook for 1-2 min.
  • Step 6
    Pour in the broth & mix.
  • Step 7
    Add the spinach & shrimp. Stir & cook for 1-2 min.
  • Step 8
    Pour in the coconut milk & continue cooking for another 3-4 min, stirring occasionally, until the shrimp is fully heated.
  • Step 9
    Serve the rice in a bowl with the shrimp curry. Add a drizzle of coconut milk (optional) & season to taste. Enjoy!